Cypriot Sausages
Cyprus, a sun-drenched island in the Eastern Mediterranean, is a mosaic of cultures, traditions, and flavors. Its cuisine reflects centuries of culinary influences—from Greek and Turkish to Levantine and Venetian. Among its most beloved traditional foods is the Cypriot sausage, a rustic, spiced, and often wine-soaked delicacy that tells the story of the island’s agricultural roots and love for bold flavors.
Cypriot sausage, most commonly known locally as loukaniko, is a traditional pork sausage with distinct regional variations. What sets it apart from other Mediterranean sausages is its unique preparation method and the infusion of red wine, which gives it a deep flavor and dark hue.
There are two particularly well-known versions of Cypriot sausage:
Wine Sausage (Loukaniko Krasato)
Pastourma (or Pastirma-style sausage)
While both use pork as the primary meat, their seasoning and curing methods differ slightly, showcasing the diversity of Cypriot charcuterie.
Loukaniko Krasato: The Wine-Lover’s Sausage
This is perhaps the most iconic Cypriot sausage. "Krasato" comes from the Greek word "krasi" (wine), and indeed, red wine is the star ingredient here.
Ingredients
- Coarsely ground pork (usually from the shoulder or leg)
- Red wine (often local varieties like Mavro)
- Crushed coriander seeds
- Salt and black pepper
- Sometimes garlic and chili flakes
- Natural pork casing
Preparation
The pork is marinated in red wine and spices for up to 48 hours, allowing the meat to absorb the flavor and color. It’s then stuffed into natural casings, hung to air-dry or cold-smoked, and sometimes lightly cured. The wine acts not only as a flavoring but also as a mild preservative.
Loukaniko krasato has a robust, earthy flavor, with a hint of sweetness from the wine and a citrusy, aromatic note from the coriander. It is typically grilled or pan-fried and served with bread, olives, and a splash of lemon.
Pastourma: The Spice-Rich Alternative
Inspired by Ottoman and Middle Eastern cured meats, pastourma-style sausage in Cyprus includes an array of intense spices like fenugreek, paprika, cumin, and garlic. It is often air-dried and sometimes coated in a thick spice paste known as çemen (a mix of crushed garlic, fenugreek, and paprika), similar to Armenian or Turkish basturma.
This version is more intense and heavily spiced, often enjoyed sliced thin with meze, or added to traditional dishes like scrambled eggs or stews.
Regional Variations in Cyprus
Different villages and regions across Cyprus put their own stamp on sausage-making:
- Pitsilia Region: Known for producing some of the most highly regarded loukanika, particularly in Agros. These sausages are sometimes smoked using olive or carob wood for a deeper, rustic flavor.
- Pelendri and Palaichori: Villages famous for traditional charcuterie, including wine sausages and pastourma, often using time-honored family recipes passed down through generations.
Serving and Enjoying Cypriot Sausage
In Cyprus, sausages are an essential part of the meze table—the traditional spread of small dishes shared among family and friends. You’ll often see slices of loukaniko served alongside:
- Grilled halloumi
- Pickled vegetables
- Tzatziki or tahini
- Fried potatoes
- Pita bread
They’re also used in home-cooked stews, omelets, or simply grilled over charcoal for a quick and satisfying snack.
Pair it with a glass of local red wine or zivania (Cypriot pomace brandy), and you’ve got a meal steeped in heritage.
Cypriot sausage isn’t just a tasty food—it has cultural roots in village life, family gatherings, and seasonal preservation practices. Historically, sausage-making was part of the "kathara" or winter-time slaughtering and meat preservation traditions. It was a communal event, often accompanied by music, wine, and shared meals.
Even today, local producers—especially in mountainous regions—uphold these artisanal methods, emphasizing sustainability and tradition. In fact, some Cypriot sausages have received Protected Geographical Indication (PGI) status from the EU, recognizing their cultural value.
Whether grilled, pan-fried, or served cold as part of a meze platter, Cypriot sausage is more than just meat in a casing. It's a taste of the island's history, a reminder of village kitchens, and a celebration of Cyprus's rich agricultural bounty.
So next time you're in Cyprus—or lucky enough to find Cypriot sausage abroad—don’t pass up the chance to savor this bold, wine-infused, spice-kissed delicacy. It's a true bite of Mediterranean heritage.
